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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Adapted from Bryanna Clark Grogan to better fit a 9x13 pan. She notes to use shiny pans, I don't have any like that so I used my old dingy ones and they worked fine. It's a great, light and fluffy cake that is perfect unfrosted for summer BBQs or dolled up for tea. Ingredients:
10 oz sugar |
4 oz margarine |
2 tbsp lemon juice |
grated zest of 2 lemons |
1 tsp vanilla |
2 tsp lemon extract |
12.3 oz flour |
1 tbsp baking powder |
3/4 tsp baking soda |
3/4 tsp salt |
1 cup water |
1 cup (soy or rice) milk |
Directions:
1. Preheat oven to 350F, grease a 9x13 pan.
2. Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.
3. Whis together dry ingredients in a medium bowl.
4. Mix the water and soy milk in a measuring cup or small dish.
5. Add dry ingredients alternately with the liquids, beating well after each addition.
6. Bake 35-40 minutes, or until cake tests done.
7. Cool completely in the pan before turning out.
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